Preheat the oven to 200°C/180°C fan (see step 6). Peel and slice the onion into thin rings. Add to a bowl. Squeeze 1/1.5/2 Tbsp of lemon juice over the top. Add a drizzle of olive oil and a pinch of salt and pepper. Mix and set aside for 15 min.

In a bowl, combine the beef mince, garlic paste, soy sauce, garam masala, coriander powder, cumin powder, salt and pepper. With clean hands, knead the mix for 3-4 min until tender and fully combined (see pro tip). Form into koftas and set aside.

Grate the cucumber, then carefully squeeze out any excess water and add the grated cucumber to a bowl. Add the Greek yogurt and a pinch of salt. Mix well and set aside. 

Slice the tomatoes. Crumble the feta cheese.

Heat a pan over a medium-high heat with a drizze of oil. Once hot, add the kofta (in batches) and fry for 5-7 min, turning occasionally, until cooked through and nicely browned.

Meanwhile, toast the pitta pockets in a hot oven or toaster until warmed through. Slice the pitta in half and open to pockets. Load with the beef kofta, tomatoes, feta, drained onion and tzatziki (see tips for fussy eaters).